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Grilled Peach Crostini with Whipped Ricotta topped with caramelized peaches and balsamic glaze.
matthewcutolo

Grilled Peach Crostini with Whipped Ricotta

Grilled Peach Crostini with creamy whipped ricotta, caramelized summer peaches, and balsamic glaze served over crisp Italian bread.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 18 crostini
Course: Appetizer
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 Italian loaf or french baguette sliced
  • 2 ripe but firm peaches cut into segments
  • 12 oz whole milk ricotta cheese
  • 2-3 tbsp Extra virgin olive oil plus more for brushing
  • Salt & black pepper q.b.
  • Balsamic glaze for finishing

Method
 

  1. Preheat the oven to 400°F.
  2. Arrange the sliced Italian bread on a baking sheet and drizzle lightly with extra virgin olive oil. Bake for 10–12 minutes, or until golden brown and crisp. Set aside to cool slightly.
  3. In a food processor, combine the ricotta, a pinch of salt, and freshly cracked black pepper. With the processor running, slowly drizzle in extra virgin olive oil until the ricotta becomes smooth, light, and creamy. Transfer to a piping bag, or simply use a spoon for spreading.
  4. Lightly brush the peach segments with olive oil. Grill over medium-high heat for 1–2 minutes per side, just until caramelized and grill marks develop.
  5. Pipe or spread a generous layer of whipped ricotta onto each crostini.
  6. Top each slice with a grilled peach segment and finish with a drizzle of balsamic glaze.